And now we are at the last of our apples. Thanks apples, you had a good run. We made Very Lazy Fall Apple Butter, an apple crumble, Butternut Squash & Apple Soup, Apple Onion Spicy Chutney and for the finale, this Apple Onion & Butternut Squash Tart. Serve for breakfast, lunch or dinner or cut into thin slices for a great appetizer – I bet it would go fabulously with a dry prosecco. This is a super versatile and delicious tart. The onions, apple and squash cook down to form a great caramelized base that contrasts nicely with the buttery/herbed crust and the salty cheese.

Make your Rosemary Tart dough and be sure to refrigerate it overnight or for at least a couple of hours.

Heat up the olive oil in a large pot and add the onions. Cook until softened, about 10-15 minutes.

Add the apples (and butternut squash if it’s not roasted) and 1/4 cup apple cider or water. Let everything simmer with a lid on the pot until caramelized, about 30 minutes. Give it a stir every now and then and add more cider or water so nothing gets burned. Give it a taste. Taste good? Great? Need more salt and/or pepper, season away!

Heat oven to 375F. Roll out your tart dough and press into a tart pan (f you have leftover dough roll them into twists, sprinkle with parm and bake them – extra treat!). Prick the bottom of the dough with a fork a few times. If you have some spicy chutney, spread it along the bottom and bake for about 10 minutes. If you don’t, sprinkle the bottom with a bit of grated Parmesan cheese or pecorino and bake for about 10 minutes.

Remove the tart dough from oven and pile on the onion/apple/squash mixture. Spread evenly throughout the pan and top with some more cheese. Your call on how much cheese – remember these are salty cheeses.

Bake for about 30-45 minutes or until the tart dough and cheese are a beautiful golden brown.